Babble about food, life and babies

Lanttusupikkaat – Swede pastries

I really love the taste of swedes. Might be much a Finnish thing, as we eat swedes not only in soups but mainly in Christmas time as a swede casserole. (My Scottish husband was not used to the taste of swedes, still liked these) It is something that I hated as a child, and I believe many kids feel the same. I could not understand how my mum would love it so much. And then I grew older, and one day I noticed that my taste buds had changed! And I fell in love with the taste of swede. I will later give you a recipe for Christmas Swede Casserole, but today I will show you how to make Swede pastries, as I made these myself the other day. Remember when you buy swedes not to mix them with turnips, they look a bit alike. I made this mistake last Christmas, and while boiling them in the water and I was wondering why they looked so pale and didn’t smell the way they should… Swedes are quite yellow, and turnips white from inside! Taste is very different 😉

Filling:

2 pieces of swede ( I had quite big ones)

1 tea-spoon salt

1/2 dl syrup

1/4 tea-spoon ground pepper

1/4 tea-spoon nutmeg

2-3 table spoons white flour

(one egg, but is not necessary)

Peel the swedes and cut into cubes. Boil until soft. Add spices and mix. Next do the pastry.

2dl water

1/2 tea-spoon salt

about 3dl rye flour

about 1,5 dl white strong flour

Mix all the ingredients and form into dough. Roll into a snake form and cut into 16-18 pieces. Roll each piece into flat thin round form. Then add a tea-spoon of filling in the middle, and close to form a moon shape. Bake in the oven for about 15 minutes until nicely brown, and then moisten the skin with liquid butter when you take them out of oven. Let cool a bit and enjoy! Also very nice to eat cold.